Rouge Label Salmon Recipe

Marinate the salmon

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, zest and juice of 1 lemon, chopped dill, 1 tsp sea salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the fillets. Let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes then bring to room temp 20 minutes before cooking).

Cook the salmon (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl. Place salmon fillets skin-side up into the pan and sear 2–3 minutes until golden. Flip carefully and reduce heat to medium. Cook skin-side down 3–5 minutes more depending on thickness, pressing gently for even contact until internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium. For crisp skin, finish skin-side down and cook an extra 1–2 minutes. Remove from pan and let rest 3 minutes.

Alternative: oven-finish

If you prefer oven finishing, preheat oven to 400°F (200°C). Sear salmon skin-side up in an ovenproof skillet 2 minutes, flip and transfer to oven for 4–6 minutes until desired doneness. Rest 3 minutes before serving.

Prepare soaked beans

If you soaked beans overnight, drain and rinse. Place beans in a medium pot, cover with fresh water by 2 inches and bring to a simmer. Cook gently until tender but not falling apart, about 40–60 minutes depending on age of beans. Drain and reserve.

Build the base

In a large sauté pan or shallow pot heat 4 tbs olive oil over medium heat. Add the finely diced onion and cook until translucent and beginning to color, about 6–8 minutes. Add the thinly sliced garlic and cook 1 minute until fragrant (do not burn).

Add tomatoes and aromatics

Add the chopped ripe tomatoes (or crushed canned tomatoes) to the pan and cook 6–8 minutes until they release juices and begin to break down. Stir in 1 tbs red wine vinegar, bay leaf, fresh oregano (or dried), and red pepper flakes if using. Cook 2 minutes to bloom the herbs and vinegar.

Simmer with stock

Add the cooked beans and 2 cups of fish or vegetable stock to the pan. Stir gently to combine, bring to a low simmer, cover partially and cook 10–15 minutes so flavors meld and sauce thickens slightly. If mixture becomes too thick, add a splash more stock or water.

Finish the beans

Remove bay leaf. Stir in the juice of 1 lemon, 2 tbs chopped parsley, and season with 1.5 tsp salt and 3/4 tsp black pepper, tasting and adjusting. The beans should be saucy but not soupy — a cohesive, tomato-olive oil emulsion is ideal. Keep warm until ready to plate.

Plate a generous scoop (about 3/4 to 1 cup) of the warm Santorini Piazzi-style white beans in the center of each plate forming a shallow bed.

Top each bed of beans with a rested salmon fillet, placing skin-side up or down as preferred. Spoon a little of the bean-tomato pan sauce over the top edge of the salmon for gloss and flavor.

Drizzle 1/2 tbs good-quality extra-virgin olive oil over each plate, sprinkle with additional chopped parsley or microgreens, and serve with a lemon wedge on the side for squeezing.

Serve immediately while salmon is warm and beans slightly saucy. Leftover beans refrigerate up to 3 days; reheat gently with a splash of stock or water.